Japanese White Christmas Cake Muffins

• Vegetarian

• Produce

  • 1/4 Strawberries

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Granulate sugar, white
  • 1 Sugar sprinkles

• Dairy

  • 2 tbsp Butter
  • 2 cups Heavy cream
  • 1/2 cup Low-fat milk

Found on pickledplum.com

Description

Ingredients

• 2 large eggs
• 1 cup white granulate sugar
• 1 cup all-purpose flour
• 2 tbsp butter
• 1 tsp baking powder
• ½ cup low-fat milk
• 2 cups heavy cream
• strawberries (about 6) cut into quarters
• sugar sprinkles

Directions

• - Spray or lightly brush with oil the cupcake pan.
• - Mix flour and baking powder in a bowl.
• - In a bowl, add eggs and using an electric mixer on high speed, mix for 4 minutes. The eggs should be thick and light in color.
• - Slowly add the sugar while running the mixer on medium speed. Do this until all the sugar has been mix and beat for a total of 5 minutes.
• - Put the milk and butter in a small pan on low heat, and turn off as soon as the butter has melted and transfer to a bowl to let it cool.
• - Meanwhile, slowly add flour to the egg mixture and beat with an electric mixer on medium speed for about 3 minutes.
• - Add melted butter and milk and mix for a minute.
• - Pour into cupcake pan, there should be enough batter to make 6 or 7 cupcakes.
• - Drop a small piece of strawberry at the center of each cupcake.
• - Bake for 18-23 minutes until cooked through. Test with a toothpick by inserting it at the center of a cupcake. If it comes out clean, the cupcakes are ready.
• - Let the cupcakes cool to room temperature.
• - In a mixing bowl, add heavy cream and beat on high speed until thick. The cream should be thick enough to stand on top of the cupcakes.
• - Decorate each cupcake with cream and top with a couple of strawberries and sugar sprinkles.